A classic treat made with Savoiardi biscuits dipped in espresso, marsala & dark rum then layered with mascarpone cream combining sugar, fresh egg yolks and whipped egg whites – truly delicious.
There are many claims as to the origins of this classic dessert but, believe it or not, it actually originated from my mum’s village of Pieris, Gorizia in North East Italy and was invented in the 1940’s by a chef called Mario at the Vetturino. Not only was Mario and renowned chef but he was an Resistance fighter during World War 2. A true hero.
Price shown is for a 22cm. diam. dish which serves 6-8 people
Ingredients: Savioardi or boudoir biscuits (wheat), espresso, dry Marsala (sulphides), dark rum, caster sugar, free range eggs, mascarpone cheese (milk), dark chocolate (miniumum 70%)
(allergens identified in bold)